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If you are one of those who detox after having experienced the excesses of Christmas, Pamela Anderson‘s recipe will interest you. It’s a vegan fennel and apple salad for 6 people or servings that you can prepare in just 15 minutes.
‘I love this salad: it’s exciting and has a really nice crunch,’ says The Last Showgirl star about her ‘elegant, surprising and delicious’ recipe from I Love You, her vegan cookbook. ‘The fresh, crisp apple and licorice flavor of the fennel complement each other perfectly. The capers add a hint of salty flavor,’ says Anderson.
This crunchy salad can be prepared quickly and easily thanks to one of Anderson’s favorite tools: the mandolin. Ideally, the apple and fennel should be the same width, and the mandoline makes cutting much easier. Be careful, though, and use a protective glove’.
Recipe
- Heat 2 tablespoons oil in a small skillet over medium heat. Add capers; fry until crisp, about 2 minutes. Drain on a paper towel and set aside.
- Place the sliced apples and fennel in a large bowl. Add the dill, parsley, lemon zest, pepper and salt; stir until evenly mixed.
- Whisk the apple cider vinegar, lemon juice, and remaining ¼ cup olive oil in a small bowl until evenly blended.
- Pour the lemon juice mixture over the fennel mixture and stir gently until evenly coated. Transfer to a platter and sprinkle with the crisp capers.
